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Ingredients

Method

  • STEP 1

    Put half the raspberries in a large bowl and lightly crush some of them with a muddler or a potato masher. Pour over the honey, stir well, cover and leave in the fridge overnight.

  • STEP 2

    The following day, stir in the vinegar, then tip the mixture into a sieve over a large jug and press through using the back of a spoon.

  • STEP 3

    Add the remaining raspberries, the mint leaves, sparkling water and ice. Stir gently to combine, then serve.

RECIPE TIPS
WHY CHOOSE RAW?

I’ve used all raw ingredients, as they have a fuller flavour than commercial versions. They also retain their natural enzymes, which are mostly destroyed during pasteurisation. These enzymes can have a beneficial effect on digestion – however, these recipes would be just as delicious with your favourite honey or a standard cider vinegar. We used Hill Top Honey, available from hilltop-honey.com and ocado.com. The raw cider vinegar we used, by Raw Health, is available from Amazon, Ocado or planetorganic.com.

Recipe from Good Food magazine, June 2015

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